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Tecnoinox Gas Combi Steamer Oven GFB10D (10X60/40cm) Electronic control
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TECNODUAL GFB10D
GAS COMBI OVEN, DIRECT STEAM, ELECTRONIC CONTROL, 10XGN1/1 TRAYS OR 10X(600X400)MM TRAYS
Our range of Commercial Bakery Ovens is suitable for restaurant kitchens, bakeries, confectionery, patisserie and pastry shops. The heavy duty professional Gas Combi Ovens also known as Combi Steamers or Combination Ovens are the baker's favourite equipment, and perfect for baking in the professional kitchen.
Electronic control: 99 programs with 4 automatic cooking steps |
Temperature range: 50 ÷275 °C in convection mode, 60 ÷ 250 °C in combi mode, 60
÷ 120 °C in steam mode | 1/2 Speed fan | 10 programmable levels of humidity |
Power reduction cycle | Stored cooking recipes | Recipes book included | Rapid
moisture evacuation (programmable) | Automatic reversal of fan rotation |
Internal lighting | USB connection | Double glass door (the glass can be opened
separately) | Joint assembling gasket on the front of the oven | AISI304
cooking chamber | Self diagnostic | Under door moisture collecting tray.
Standard equipment: Pair of 70 mm spaced side runners.
SIMPLICITY AND FLEXIBILITY IN ONE SINGLE OVEN
All the functions of a combi oven with direct steam, with the
flexibility of a double housing for gastronomy trays GN1/1 and pastry trays
600×400.
The special grid-support structure is designed for accepting both trays,
without the need to insert different supports into the cooking chamber. In this
way, an oven designed for gastronomy needs becomes an effective tool for the
pastry. Thanks to the speed-reduction function of the fan and to the special
structure of the deflector, the ventilation into the chamber is uniform and
delicate, even suitable for cooking light products like profiteroles, wafers or
meringues.
TecnoDual is also an oven able to keep the set temperature stable
without touching extreme heating peaks, regardless of the products put into the
cooking chamber, with stunning final results for foods generally sensitive to
temperature changes. The precision in the steam management, which is typical of
the gastronomy ovens, guarantees a great final result for spoon-desserts like
crème brulèe and crème caramel. In this case, there’s nood to use additional
bain-marie tanks.
TecnoDual is also a valid tool for bakery: bread, brioche and focaccia
rise and they keep the leavening process thanks to the humidity control and the
vent, which can be opened for a quick steam evacuation.
Product Specification

Power | 19 + 0,5 kW |
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Frequency | 50 Hz |
Voltage | 230 1 ~ V |
Trays capacity | 10xGN1/1o10x(600x400 n°x |
Runners | 10 n° |
Distance between shelves | 7 cm |
Timer | 0-540 min |
Natural Gas Consumption | 2,01 m³/h |
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Oven Chamber Dimensions (WxDxH) | 66x45x77 cm |
Combi Mode Temperature | 60÷250 °C |
Convection Mode Temperature | 50÷275 °C |
Oven Version | GN/Pasticc.elettron. |
Fan Speed | mezza/piena velocità |
Width | 93 cm |
Depth | 77,5 cm |
Height | 102 cm |
Packaging Width | 96 cm |
Packaging Depth | 98 cm |
Packaging Height | 128 cm |
Net Weight | 107 kg |
Gross Weight | 122 kg |
Volume | 1,20 m³ |